The colder we are, the less we want to eat fruit. But today's pineapple pie will make you more and more cold and fond of eating. It perfectly matches pineapple with flying cake.
1. Two thirds of pineapples are sliced and soaked in light salt water.
2. Soak the dried pineapple slices and cut them into small pieces.
3. Put half a bowl of water in the small pot, and pour in the pineapple and a tablespoon of sugar. Open a big fire and turn it into water and fire. Keep stirring to avoid sticking to the bottom of the pot.
4. When the juice is about to boil dry, pour in the starch powder (that is, add water to stir the starch to turn it into the starch powder), and it will become the pineapple stuffing in an instant.
5. Stir quickly, turn off the fire if you can't stir (the viscosity depends on your preference).
6. The flying cake should be put under room temperature for a few minutes in advance, and then it can be rolled thin with a rolling pin, and then cut into two rectangles with a knife, one of which is slightly larger.
7. Put the cooked pineapple stuffing on the smaller one. The extra skin can be cut around the stuffing to prevent the stuffing from sticking out.
8. A larger piece of dough is covered with pineapple stuffing, which is pressed tightly with fork around, and the lace is arranged by the way. And make a few strokes on the leather, so that the test can be more breathable
9. Use a knife to cut off the extra leather on the edge of the raw pie. The whole pie looks better.
10. Take a small brush to dip the egg liquid into the whole pie. (the bottom can be painted but not painted)
11. Preheat the oven at 210 degrees, then test for about 30 minutes at 210 degrees, and the leather will turn golden.